Description
Silky chestnut mascarpone mousse dances with delicate tuile cookies, offering a luxurious French-inspired dessert that whispers elegance. Sweet layers of creamy richness and crisp texture invite you to savor each delightful spoonful of seasonal indulgence.
Ingredients
Scale
Main Ingredients:
- 250g chestnuts, roasted
- 250g mascarpone cheese
- 100ml heavy cream
- 3 large eggs
Sweeteners:
- 100g granulated sugar
- 30ml honey
Tuile Cookie Ingredients:
- 100g all-purpose flour
- 50g butter
- 2 egg whites
- 30g powdered sugar
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
- Preheat the oven to 180°C and roast chestnuts until shells split, approximately 20-25 minutes.
- Carefully peel roasted chestnuts, removing both outer shell and inner skin completely.
- Purée chestnuts in a food processor until smooth and creamy, creating a fine texture.
- Separate egg yolks and whites in two distinct mixing bowls.
- Whisk egg yolks with granulated sugar and honey until pale and slightly thickened.
- Gently fold mascarpone cheese into egg yolk mixture until completely incorporated.
- Blend chestnut purée into mascarpone mixture, creating a uniform consistency.
- Whip heavy cream until soft peaks form, then carefully fold into chestnut mixture.
- Beat egg whites until stiff peaks develop, then delicately fold into mousse.
- Refrigerate mousse for at least 2 hours to set and chill.
- For tuile cookies, melt butter and allow to cool slightly.
- Whisk egg whites with powdered sugar, vanilla extract, and salt until smooth.
- Gradually incorporate flour into egg white mixture, then fold in melted butter.
- Spread thin layers of batter onto silicone baking mat using a spatula.
- Bake tuile cookies at 180°C for 5-7 minutes until edges turn golden brown.
- Remove from oven and immediately shape cookies while warm.
- Allow tuile cookies to cool and crisp completely before serving with chestnut mascarpone mousse.
Notes
- Roast chestnuts carefully to prevent burning, ensuring shells split evenly for easier peeling.
- Remove both outer shell and inner skin completely to achieve a smooth, creamy chestnut purée texture.
- Whip egg whites and cream separately to create a light, airy mousse with maximum volume and delicate consistency.
- Use silicone baking mat for perfectly thin and crisp tuile cookies, shaping them quickly while still warm to maintain desired curve.
- Prep Time: 30 minutes
- Cook Time: 25-32 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 382
- Sugar: 31g
- Sodium: 70mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 134mg